-Nancy Speicher DPXX20A 3 c Sugar

1/2 ts Salt

1 c Light cream

1/2 c Milk

1/4 c Light corn syrup

2 tb Butter or margarine

2 ts Vanilla

1 c Candied cherries; quartered

1. Combine sugar, salt, cream, mil, corn syrup and butter in a large

heavy saucepan. 2. Cook over medium heat, stirring constantly, until mixture comes to

boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage) 3. Remove from heat, leaving thermometer in the saucepan. Cool to

100F.

4. Add vanilla. Beat briskly until fudge thickens and begins to lose

its gloss. Stir in cherries. 5. Pour into buttered 8" square pan. Cool. Cut into squares when

firm. Makes 1 3/4 pounds From Family Circle 12/74 - Old-Fashioned Christmas Goodies